Provolone del Monaco

Provolone del Monaco is a semi-hard cheese made using traditional methods in Naples, Italy. This cheese has been recognized with a protected designation of origin (PDO) since 2010.

History

The cheese originated in the Monti Lattari region and was sold in Naples. Due to the challenging terrain, transporting the cheese by sea was common. Farmers wore large monk-like robes to protect themselves from the sea and night humidity. This led to market workers in Naples calling the carriers "Monaco," giving the cheese its name.

The name is likely linked to the cheese producers from Sorrento who wore monk-like cloaks to protect from the cold and humidity when they arrived at Naples port early in the morning.

Characteristics

Provolone del Monaco is either pear-shaped or melon-shaped, with grooves dividing it into six wedges due to the raffia laces used during ripening. It has a thin, pale-yellow rind and weighs between 6–18 pounds. The interior is cream-colored and compact with small eyes that may increase in size towards the center. The cheese has a fat content of at least 40 percent and offers a sweet, buttery aroma with a pleasant spicy taste.

Production

Made with raw whole cow’s milk, at least 20 percent of which comes from the local Agerolese breed, the milk is coagulated using kid rennet paste or calf liquid rennet. The curd is kneaded in water at 185–203°F, stretched, and ripened for at least six months. During this time, the rind may be rubbed with Penisola Sorrentina PDO extra virgin olive oil.

The process starts with raw milk from one or two milkings. The curd is reduced into small grains using a wooden tool called “Sassa.” After heating and spinning, the curd is shaped into a pear or cylinder. The cheese is then brined, dried, and aged in a wine cellar for 4 to 18 months. The environment and pastures of the Lattari Mountains give the cheese its distinct aroma, which intensifies with longer aging. The cheese’s exterior is hazelnut-colored or reddish, with a semi-hard interior that smells of milk and hay.

Specifications

Provolone del Monaco is made with raw cow’s milk, with at least 20 percent from Agerolese cattle and the rest from various breeds like Frisona and Bruna Alpina. The milk is curdled for 40-60 minutes with kid’s rennet paste or natural calf rennet. The curd is broken into grains, heated to 48-52°C, placed in hemp cloths or baskets, cut into strips, spun, and shaped by hand. The cheese is then hardened in cold water, salted in brine, and dried for 10-20 days. It matures for at least six months in environments with temperatures between 8°C and 15°C. During maturation, the cheese is washed and mold is removed. The forms may also be brushed with PDO Peninsola Sorrentina extra virgin olive oil.

Origin and Production Area

Provolone del Monaco is produced in the metropolitan city of Naples. Key production areas include Agerola, Casa di Napoli, Castellammare di Stabia, Gragnano, Lettere, Massa Lubrense, Meta, Piano di Sorrento, Pimonte, Sant'Agnello, Sorrento, Santa Maria la Carità, and Vico Equense.

Aging and Use

Provolone del Monaco has a semi-hard texture that varies with age, from slightly crumbly to firm. It becomes more granular and crumbly as it matures. The cheese has a rich, nutty, and slightly tangy flavor. Younger versions age for a few months, while older ones age for a year or more, developing a stronger and spicier flavor. It can be enjoyed as a table cheese or used in cooking and baking. It pairs well with aged red wines and is a key ingredient in Neapolitan cuisine.

Important Facts

Country of Origin	Italy
Specific Origin	Municipalities in the Metropolitan City of Naples
Certification	PDO (2010)
Milk Type	Raw whole cow’s milk
Milk Treatment	Raw
Fat Content	At least 40 percent on a dry matter basis
Rind	Thin and smooth pale-yellow
Texture	Compact with eyes
Flavor	Sweet and buttery aroma with a pleasant spicy taste
Aroma	Sweet and buttery
Colors	Cream colored interior
Forms	Pear-shaped (without the neck) or melon-shaped
Age	At least 6 months
Rennet Type	Kid rennet paste or calf liquid rennet or a combination of both